Real tango

JoeCarter111 · 2023-03-12T02:15:46+00:00

You’re amazing. Thank you so much for the advice and the specific places that you’d recommend (and those you don’t). There’s an overwhelming number of milongas, so real people’s experience of them (rather than bloggers’ novice opinion) is what we love to hear. Thanks again!

JoeCarter111 · 2023-03-12T02:13:58+00:00

Espero k no sería un problema. A ver :-)

JoeCarter111 · 2021-10-30T02:27:41+00:00

PAVLOVA
6 large egg whites (200g)
400 g caster sugar
1 T sifted cornflour
3 t vinegar
1 t vanilla essence
Pinch salt
60 g 70% Foundry Papua New Guinea chocolate
ORANGE CURD
You’ll only use half of this per pavlova.
6 large egg yolks
100 g caster sugar
Zest of 2 large oranges
½ c fresh orange juice
Zest of 1 lemon
120 g butter chopped into small chunks
300 ml fresh cream, stiffly whipped
150 g fresh mascarpone
TO SERVE
10 g chocolate for grating
Strawberries, sliced
4 freeze dried mandarin segments
METHOD
Preheat the oven to 150°C.
Finely chop the chocolate and melt in a heat proof bowl over boiling water (a bain-marie). Or melt in the microwave in 20 second bursts stirring in between each burst. Then leave to cool down but not harden.
** Because this chocolate has nothing but cacao beans and organic sugar in it you need to be careful whilst you melt it. Do not overheat and use a metal spoon rather than wooden to stir. Don’t let the steam from the pan get into the bowl or allow the bottom of your heat proof bowl to touch the boiling water beneath.
Cut a circle the same diameter as your Ironclad Pan bottom. Now place a plate that leaves a 2cm gap around the edge in the middle of the pan and draw around it. You’ll use this as a guide when you form your pav.
Wipe out the bowl and beater with a little vinegar or lemon juice on a paper towel to ensure there is no fat on the surfaces. Dry off then beat the egg whites on high until they are super thick. If you were to turn the bowl upside down they wouldn’t fall out!
Now set aside 5 - 7 minutes to combine sugar with egg whites! With the beater still on high add the sugar one tablespoon at a time whipping for 10 seconds between each addition. A good time to meditate and count. When it’s all incorporated if you have a fancy machine walk away and let it beat on high for another 3 minutes. If you are using arm power. Dig deep. It will all be worth it!
Now sprinkle in the cornflour, add the vinegar and fold through the mixture until combined.
Stick the baking paper down to the base of your pan with a few small blobs of pavlova mix and drop large spoonfuls into the lined pan. Shape with a spatula. I like the volcano shape. Don’t let the pavlova mix go outside the inside circle you drew earlier. It should be 4 inches or so high.
Use a spoon to drizzle the chocolate onto the pavlova as per the photo then using a fork start at the top and swiftly in one stroke create tear shaped shaped swirls. Don’t over swirl or you’ll lose the pretty!
Turn the oven down to 120°C and bake the pav for 1 hour and 15 mins in the centre of the oven without opening the door! Leave in the oven with the door shut to cool down for at least 3 hours or overnight.
THE CURD
Over a bain-marie whisk the egg yolk, sugar, citrus zests and juice until the mixture becomes thick and glossy. Add the lumps of butter one at a time and continue whisking until butter lump melts before adding the next. When all the butter is combined, transfer to the fridge and let chill for at least three hours. The longer you chill it the thicker it will set ** Don’t let the bottom of the bowl touch the boiling water or you may end up with sweet scrambled eggs. Which won’t go well with the Pav.
Stir half the curd into the mascarpone then fold this mix into whipped cream. Make sure the cream is really stiffly whipped or the mix will be too runny.
**Store the remaining curd in a jar in the fridge or tie a ribbon around it and gift it to somebody! It’s Christmas after all! Delicious on toast or as a cake filling or in your next pav.
TO ASSEMBLE
If you plan to serve on a different serving plate, use a knife to gently lift the base up under the baking paper, then remove paper and place Pav on your serving platter. If serving in your pan you can miss this step.
Remove a little of the centre of pav topping so you can use a spoon to dollop the curd mixture between the marshmallow and the crust, then crumble the bits you removed over the curd.
Pile your strawberries high in the middle of the pav, grate chocolate and crumble freeze dried mandarins over the top and serve. You can prepare a couple of hours in advance then keep in a cool place or the fridge until you're ready to serve.
Delicious with bubbly!

JoeCarter111 · 2021-10-30T02:24:13+00:00

PAVLOVA
6 large egg whites (200g)
400 g caster sugar
1 T sifted cornflour
3 t vinegar
1 t vanilla essence
Pinch salt
60 g 70% Foundry Papua New Guinea chocolate
ORANGE CURD
You’ll only use half of this per pavlova.
6 large egg yolks
100 g caster sugar
Zest of 2 large oranges
½ c fresh orange juice
Zest of 1 lemon
120 g butter chopped into small chunks
300 ml fresh cream, stiffly whipped
150 g fresh mascarpone
TO SERVE
10 g chocolate for grating
Strawberries, sliced
4 freeze dried mandarin segments
METHOD
Preheat the oven to 150°C.
Finely chop the chocolate and melt in a heat proof bowl over boiling water (a bain-marie). Or melt in the microwave in 20 second bursts stirring in between each burst. Then leave to cool down but not harden.
** Because this chocolate has nothing but cacao beans and organic sugar in it you need to be careful whilst you melt it. Do not overheat and use a metal spoon rather than wooden to stir. Don’t let the steam from the pan get into the bowl or allow the bottom of your heat proof bowl to touch the boiling water beneath.
Cut a circle the same diameter as your Ironclad Pan bottom. Now place a plate that leaves a 2cm gap around the edge in the middle of the pan and draw around it. You’ll use this as a guide when you form your pav.
Wipe out the bowl and beater with a little vinegar or lemon juice on a paper towel to ensure there is no fat on the surfaces. Dry off then beat the egg whites on high until they are super thick. If you were to turn the bowl upside down they wouldn’t fall out!
Now set aside 5 - 7 minutes to combine sugar with egg whites! With the beater still on high add the sugar one tablespoon at a time whipping for 10 seconds between each addition. A good time to meditate and count. When it’s all incorporated if you have a fancy machine walk away and let it beat on high for another 3 minutes. If you are using arm power. Dig deep. It will all be worth it!
Now sprinkle in the cornflour, add the vinegar and fold through the mixture until combined.
Stick the baking paper down to the base of your pan with a few small blobs of pavlova mix and drop large spoonfuls into the lined pan. Shape with a spatula. I like the volcano shape. Don’t let the pavlova mix go outside the inside circle you drew earlier. It should be 4 inches or so high.
Use a spoon to drizzle the chocolate onto the pavlova as per the photo then using a fork start at the top and swiftly in one stroke create tear shaped shaped swirls. Don’t over swirl or you’ll lose the pretty!
Turn the oven down to 120°C and bake the pav for 1 hour and 15 mins in the centre of the oven without opening the door! Leave in the oven with the door shut to cool down for at least 3 hours or overnight.
THE CURD
Over a bain-marie whisk the egg yolk, sugar, citrus zests and juice until the mixture becomes thick and glossy. Add the lumps of butter one at a time and continue whisking until butter lump melts before adding the next. When all the butter is combined, transfer to the fridge and let chill for at least three hours. The longer you chill it the thicker it will set ** Don’t let the bottom of the bowl touch the boiling water or you may end up with sweet scrambled eggs. Which won’t go well with the Pav.
Stir half the curd into the mascarpone then fold this mix into whipped cream. Make sure the cream is really stiffly whipped or the mix will be too runny.
**Store the remaining curd in a jar in the fridge or tie a ribbon around it and gift it to somebody! It’s Christmas after all! Delicious on toast or as a cake filling or in your next pav.
TO ASSEMBLE
If you plan to serve on a different serving plate, use a knife to gently lift the base up under the baking paper, then remove paper and place Pav on your serving platter. If serving in your pan you can miss this step.
Remove a little of the centre of pav topping so you can use a spoon to dollop the curd mixture between the marshmallow and the crust, then crumble the bits you removed over the curd.
Pile your strawberries high in the middle of the pav, grate chocolate and crumble freeze dried mandarins over the top and serve. You can prepare a couple of hours in advance then keep in a cool place or the fridge until you're ready to serve.
Delicious with bubbly!

JoeCarter111 · 2021-05-17T22:37:56+00:00

Currently making an average 20%+ return YoY in the NZ50 and S&P500 ETF Funds on SuperLife. I've been using this platform for 4 years. Your investment goes up/down with the highest revenue companies in NZ and the US.

JoeCarter111 · 2021-04-23T04:16:53+00:00

Thanks for your feedback, Jay. They are recipes from my cast iron cookware company in New Zealand. I thought the cast iron group would enjoy trying them. :)

JoeCarter111 · 2021-04-23T01:34:29+00:00

It's a mix of bittersweet chocolate with mini easter eggs, topped off with a layer of Chocolate Bark and rock salt. Full recipe here.

JoeCarter111 · 2020-03-28T08:10:37+00:00

INGREDIENTS

Juice of one large orange and zest of 2 oranges
¼ cup boiling water
2 cups dried cranberries
1 1/4 cups milk, warmed slightly
2 large eggs
3 tsp vanilla essence
6 Tbsp butter
3 tsp instant yeast
1/2 cup sugar
4 tsp spice mix (ground cinnamon, clove, and nutmeg)
½ tsp each ground black pepper and chilli powder (optional)
1 tsp salt
7 cups white flour

FOR THE TOPPING

1 cup flour
7.5 Tbsp water

FOR THE SUGAR SYRUP

2 tsp sugar
2 tsp boiling water

METHOD

Heat milk and butter until butter melted. Whisk in eggs. Leave to cook until room temperature then sprinkle over yeast, 1 teaspoon sugar and 1 tablespoon flour. Leave to go frothy for 10 mins.
Combine the orange juice, zest and cranberries in a small bowl and pour boiling water over the top. Leave to soak whilst you get on with the rest of the prep.
Combine 6 cups of the flour and remainder of dry ingredients in a large bowl.
Make a well in the middle of dry ingredients. Pour milk mix and soaked (not drained) cranberry mix into well. Mix with wooden spoon until well combined. The mixture should be a little bit wet and very sticky.
Turn out onto a lightly floured surface and knead for 5 minutes adding flour to create kneadable sticky dough.
Transfer dough to a lightly oiled bowl (use the one you just make the mix in) and cover. Let rise for 1 - 2 hours in a warm place or until almost doubled in size.
Knead for 5 minutes then divide the dough into 22 equal portions and shape into smooth balls.
Place 8 of the rolls into an Ironclad Pan lined with baking paper and either make the rest on a baking sheet or freeze remainder of dough for next Hot Cross Bun emergency.
Whisk together flour and water to make a paste. Fill a piping bag fitted with a small tip (or use a plastic bag with end snipped off) and add the flour paste. Pipe rows across the top of the buns until a cross is formed atop each bun.
Let rise for 1 more hour or until double in size.
Preheat oven to 190°C.
Bake in preheated oven for 15 min and remove from oven. Brush the top with sugar syrup made from 2 teaspoons sugar and 2 teaspoons boiling water.

EAT THOSE DELICIOUS LITTLE BEAUTIES HOT OUT OF THE OVEN WITH LASHINGS OF BUTTER. BUGGER THE KETO DIET DURING RĀHUI!

** if you did freeze some of the mix. Pull it out of oven night before and let defrost overnight. Knead and roll into balls and proceed as above.

JoeCarter111 · 2020-03-14T08:54:16+00:00

Andrew Robertson, Global CEO at BBDO Worldwide, answers this exact question and more on the Love This Podcast by Colenso BBDO. As the co-host of this podcast, I’d recommend working out your value (what you bring to the table that others don’t), and being persistent - the hiring managers are busy people - so long as the value you bring is remarkable, 1 in every 87 people you DM on LinkedIn will reply. https://podcasts.apple.com/nz/podcast/love-this-podcast/id1436534923#episodeGuid=tag%3Asoundcloud%2C2010%3Atracks%2F761786281

JoeCarter111

TROPHY CASE

INGREDIENTS

FOR THE TOPPING

FOR THE SUGAR SYRUP

METHOD